Recipes by type‎ > ‎Vegetarian‎ > ‎

Pink pasta

The Naughty Knight LOVES cheese, pink and pasta. This dish is so perfect for him then, that I am surprised I did not think it up before now.  On Monday Maths Geek persuaded me to let them all go to the park on the way back from school.  Luckily I had put the oven on timer and the beetroot was tender and ready to eat when we got in.  But I had no time to cook the lentils for the lentil, beetroot and feta salad I had been planning, so I improvised and came up with this instead.  
  • pasta - enough for the number of bellies you need to fill
  • 1-2 beetroot, depending on the size 
  • splash olive oil
  • feta cheese
  • handful toasted pine nuts
  1. Place the beetroot whole in a roasting tin, drizzle olive oil on top and roast on high until tender inside (about 45min-1 hour depending on the size and number of beetroot).
  2. When the beetroot is cooked, remove from oven, boil the pasta, adding a dash of olive oil to the pot. 
  3. Meanwhile, skin the beetroot and dice. 
  4. Drain the pasta while still al dente. Crumble in the feta while still hot, add the beetroot and pine nuts and serve with a sprinkling of finely chopped parsley if you have some to hand.